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Almond Raspberry Mini Tarts


  • 1/4 cup (4 tablespoons) soft butter
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/4 cups almond flour
  • 1/2 cup chopped almonds
  • 15 fresh raspberries
  • 1 package of 15 premade fillo shells

The Method

Preheat oven to 350 degrees.

Beat together butter, salt, sugar, flour, and extracts. Beat in the eggs, then add the almond flour, stirring just to combine. Fill shells 1/2 way with mixture.

Bake the tarts for 15 to 20 minutes, until their tops are lightly browned. Remove from the oven, and cool. Once tarts have cooled completely, add a raspberry to the top of each tart and sprinkle with chopped almonds.

almond raspberry mini tarts on a wood cutting board